water roux

Tangzhong&nbsp; is a&nbsp; cooked&nbsp; gelatinous&nbsp; mixture of&nbsp; liquid&nbsp; and&nbsp; flour. It is&nbsp; used to&nbsp; replace a&nbsp; portion of the&nbsp; &nbsp;flour&nbsp; in the&nbsp; &nbsp;traditional&nbsp; bread&nbsp; recipes.&nbsp; &nbsp; Tangzhong&nbsp; makes&nbsp; the&nbsp; bread&nbsp; softer&nbsp; and&nbsp; &nbsp;stay fresh&nbsp; longer.&nbsp;

Basic Tangzhong

C Flour ((30 g))

C Water ((150 g))

Whisk   the  measured  flour  and  water  together in a  heatproof  dish .  Make  sure  that  there  are  no lumps .  Transfer  to   stove  top  and heat  at  medium heat   stirring   continuously .

Once &nbsp;the &nbsp; mixture is &nbsp;heated &nbsp;to &nbsp;149°F or 65°C (&nbsp; the &nbsp; spoon &nbsp;starts &nbsp; leaving &nbsp; trails&nbsp; &nbsp;reaching &nbsp;the &nbsp; &nbsp;bottom of &nbsp;the &nbsp; pan &nbsp; as  you stir ) turn &nbsp;the &nbsp;heat off .

Transfer &nbsp;to a &nbsp; dry bowl &nbsp;and &nbsp; cover &nbsp;tightly &nbsp;with a &nbsp;plastic &nbsp;wrap or a &nbsp; tight &nbsp;lid . &nbsp;Cool &nbsp;to &nbsp;room &nbsp;temperature .&nbsp;

Tangzhong or water roux is a cooked mix of flour and liquid either water or milk used in breadmaking. It makes the bread softer and increase its shelf life.

Tangzhong Recipe (Water Roux)

3﻿0 ﻿grams ﻿all purpose flour (﻿(¼ cup or 4 tablespoon))

﻿grams ﻿water (﻿(150 ml))

In a sauce pan mix the water and flour. Stir well and combine them. Make sure that there are no lumps.

Turn on the heat and allow the mixture to cook on medium heat stirring continuously until the roux thickens and you see traces in the mixture as you stir.

Turn the heat off at this point. It will take only 2-3 minutes approximately.

The mixture should be cooked at medium heat. If using thermometer the temperature should be 149°F or 65°C.

Transfer to a dry bowl and cover it with cling wrap, making sure the cling wrap sticks onto the surface of the mixture. This is to prevent a film from forming on the surface.

Allow to cool down completely before adding the the dough mixture.

If not using the tangzhong immediately, cover it and refrigerate. This can be used within 2-3 days.

https://www.youtube.com/watch?v=XPE7haXHXnw

#waterroux #tangzhong #japanesemethodforbeead #breadimprover #breadstarter

Tangzhong or water roux is a cooked mix of flour and liquid either water or milk used in breadmaking. It makes the bread softer and increase its shelf life.

Who doesn't love pillowy soft bread just like the bakery breads? This tangzhong aka water roux, a custard or pudding like thing is a trick that the Asian used for making the breads soft as feather while keeping it preservative and chemical free!

For detailed blog post about tangzhong please visit my blog below 👇
http://atmykitchen.net/2020/11/07/how-to-make-tangzhong-water-roux-recipe-tangzhong-method/

Ingredients to make tangzhong (water roux):

30 gms all purpose flour or bread flour (¼ cup/4 tbsps)
150 gms water (150 ml)

Step by step pictorial instructions to make tangzhong (water roux):

In a sauce pan mix the water and flour. Stir well and combine them. Make sure that there are no lumps. 

Turn on the heat and allow the mixture to cook on medium heat stirring continuously until the roux thickens and you see traces in the mixture as you stir. Turn the heat off at this point. It will take only 2-3 minutes approximately. 

The mixture should be cooked at medium heat. If using thermometer the temperature should be 149°F or 65°C.

Transfer to a dry bowl and cover it with cling wrap, making sure the cling wrap sticks onto the surface of the mixture. This is to prevent a film from forming on the surface. 

Allow to cool down completely before adding the the dough mixture. 

If not using the tangzhong immediately, cover it and refrigerate. This can be used within 2-3 days.

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How to make tangzhong / Water Roux / Tangzhong Method / Tangzhong For Soft Breads

Top 2 water roux recipes from across the web

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Basic Tangzhong

Tangzhong Recipe (Water Roux)

Top 2 water roux recipes from across the web

The most viewed water roux recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Basic Tangzhong

Tangzhong Recipe (Water Roux)

The most viewed water roux recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine